Autumn is just around the corner and here at The Ocean Room, we have been eagerly awaiting the opportunity to shift our eating and drinking habits to fit the season. Our palates have been craving more robust flavours and there’s no better place to start than with Domaine Serene, an absolutely beautiful estate nestled in Willamette Valley’s Dundee Hills. While not quite as brooding as the Barolos and Cabernets I suspect we’ll all be sipping mid-Winter, the wines of Domaine Serene show the concentration and depth that Oregon Chardonnay and Pinot Noir can achieve. We will also be featuring their Grand Cheval, a blend of Pinot Noir and Syrah, which is making it’s first showing in South Carolina!
Who: Luis Reyneri of Domaine Serene
What: Four wines over three courses, paired expertly with the freshest local ingredients prepared by our own, Chef Jason Rheinwald. (Please the full menu below).
When: Thursday, October 8th, a reception will begin at 6:30. Seating: 7:00.
Where: The Ocean Room at The Sanctuary
Price: $105/person excluding tax and gratuity.
(No Discounts Please)
To make a reservation: 843.768.6253 or e-mail firstname.lastname@example.org
Roasted Beet, Whipped Ricotta, Rye, Pickle
Domaine Serene “r” Rosé, Willamette Valley MV
Celery Root en Croute, Smoked Sweet Potato, Confit Pearl Onion
Chardonnay, Domaine Serene “Evenstad Reserve,” Dundee Hills 2013
Cheshire Pork, Anson Mills Farro Piccolo, Mustard Frills, Whole Grain Jus
Pinot Noir, Domaine Serene “Yamhill Cuvee,” Dundee Hills/Eola-Amity/Yamhill-Carlton 2012
Beef Bourgeon, Carolina Gold Rice, Oyster Mushroom
Pinot Noir/Syrah, Domaine Serene “Grand Cheval,” Dundee Hills/Walla Walla Valley 2012
We will finish with Pastry Chef Shannon Yelmini’s Selection of Petit Fours.